「London apos;s Top Chefs Predict What Will Appear On Our Plates Next Year」を編集中

If 2015 was the year nothing was safe from a spiraliser, kimchi unquestionably came into its own, and sharing was truly inescapable (cocktails, small plates, tables and even Uber), then 2016 has a heap of surprises in store, although some stalwarts are holding strong.<br>Raw and marinated foods still feature highly, our love of foraging shows no signs of abating and Asian cuisine from Korea and Laos will attempt to replace all things Thai. <br>When it comes to drinks, we will be going back to the basics, steering clear of milky and syrup based coffees for pure single-origin espressos. <br>         Owen Sullivan, Head Chef maze Grill Park Walk says Wales-bred Wagyu beef will appear on more plates<br>         Korean food such as bibimbap will become mainstream as our palates seek out subtler Asian flavours<br>FEMAIL picks the brains of some of London's top chefs, who predict what will appear on plates and make up menus next year.<br>   RELATED ARTICLES              <br><br><br><br>Share this article<br>Share<br><br><br><br>Allan Pickett, Chef Patron Piquet Restaurant<br>Chefs using more traditional cooking methods and less use of chemicals in cooking will become more apparent next year.<br><br>The Bakewell tart will make a firm comeback and chefs will be doing their variations on it using rhubarb jam, damson jam etc... <br>I also think chefs will be looking to source older, more uncommon grains like barley and  [https://weareliferuiner.com/korean-chocolate-milk-how-to-make/ https://weareliferuiner.com/korean-chocolate-milk-how-to-make/] spelt for use in vegetarian cooking.<br>Delivery from top end restaurants is also set to boom in 2016 and restaurants will need to keep up with the current technology available to make it happen.<br>Vivek Singh, Executive Chef The Cinnamon Club<br>I predict more of a shift towards raw, uncooked foods that are cured, marinated or simply soaked and bitterness as a taste is set for a resurgence whilst spices like nigella seeds and fenugreek will be used more and more in 2016.<br>              We will be drinking espressos (pictured) and snacking on raw chocolate tarts (right), say some chefs <br>       Allan Pickett, Chef Patron Piquet Restaurant reckons the Bakewell tart (pictured) will make a firm comeback<br>Saiphin Moore,  Co-Founder and Head Chef, Rosa's Thai Café<br>Street food is showing no signs of slowing down, though healthier options will likely take over in 2016 with more vegetable-based dishes.<br><br>East Asian cuisine from Thailand and Laos is perfect for this as it provides fuller-flavoured dishes that are fast, fresh and soulful with lots of vegetables and herbs.<br>Matt Hill, Head Chef Down Hall Hotel<br>A more traditional approach to cookery will continue to grow - foraging, diner demand for organic, locally-sourced produce; pickling and fermenting - whilst I predict more savoury, herb-based desserts like mango and white chocolate mousse with basil and an influx of coastal and woodland ingredients such as sea buckthorn, wild garlic, wood sorrel and sea beets.<br>Owen Sullivan, Head Chef maze Grill Park Walk, maze Grill Royal Hospital Road <br>Consumers will look for greater provenance of meat as they eat less but expect a higher quality and spec when they do, for example the sensational quality coming out of Scotland and Wales-bred Wagyu beef.<br><br>Peruvian cuisine is set to really take hold in the capital.<br>              Foraging (left)  will remain as popular as ever as chefs seek out more ingredients such as sea buckthorn (right), wild garlic and sorrel<br>         The herbs and seasoning used in Laotian food, which will start to become popular in the UK next year <br>Chris Jennings, Owner, Purssells London <br>Quality coffee is becoming more and more accessible online as discerning customers seek premium taste, provenance and quality. <br>The taste for espresso, rather than syrup-sweetened or milk-based coffee drinks, will grow throughout 2016 and similarly coffee-based cocktails will offer a more grown-up way to imbibe. <br>Jamie Dobbin, Head Chef One Canada Square Restaurant & Bar<br>With the shift to a more vegetable-based diet, ugly or unsung vegetables will take more of the spotlight, becoming more available in supermarkets not just farmer's markets. <br>I also think we'll see a big rise in Korean food in general.<br><br>It's the next Asian food to become mainstream - less greasy than Chinese, less spicy than Thai and lighter than Indian.<br> <br><br>adverts.addToArray({"pos":"inread_player"})Advertisement